Smoked Salmon Sushi Topper

• 2 slices smoked salmon (1 oz.)
• 1 Tbsp. PHILADELPHIA Sundried Tomato and Basil Cream Cheese Spread, divided
• 3 small spinach leaves
• 2 thin red pepper strips
• 2 thin cucumber strips
• 12 woven wheat crackers

1. Stack salmon slices, with slices slightly overlapping, to form 6x4-inch rectangle.
2. Spread with 2 tsp.
3. cream cheese spread; cover with spinach.
4. Carefully spread remaining cream cheese onto spinach.
5. Arrange peppers and cucumbers along 1 long side of salmon stack.
6. Starting from topped edge, roll up salmon, jelly-roll fashion, to make log.
7. Wrap tightly in plastic wrap.
8. Refrigerate 2 hours or until firm enough to slice.
9. Cut roll-up into 12 slices; place on crackers.

salmon, philadelphia sundried tomato, spinach, thin red pepper, cucumber strips, woven wheat crackers

Taken from www.kraftrecipes.com/recipes/smoked-salmon-sushi-topper-114529.aspx (may not work)